Picked up 2- 3.5 lb Corned Brisket flats. Polled like points do to the thickness. One went in freezer the other was soaked for 22 hrs and had the water changed 3 times
Put on thirdeye's pastrami rub and wrapped it and put it in fridge overnight
Put on Egg the next day with lump and pecan. Don't get the Canadian Maple lump. Burns really hot. Had a hard time controlling temp. Wanted to cook at 225 and cooked at over 300. When it reached 165 I placed it in an aluminum pan raised on aluminum balls. Chopped up 2 garlic cloves and added a bottle of Sam Adams Boston Lager. Cooked till 300 and took it off
Sliced a piece after an hour and wrapped and put in fridge
<a href="http://s296.photobucket.com/user/gehrhorn/media/9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg.html" target="_blank"><img src="http://i296.photobucket.com/albums/mm194/gehrhorn/9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg" border="0" alt=" photo 9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg"></a>
Two days later used my sclicer
Most of it was divided and frozen in vac seal bags. Kay offered to make me a Reuben if I got the krout. Seemed like a good deal. A Pastrami Reuben with home mad thousand island dressing Swiss cheese krout on good rue bread. YUM
And beverage
It was Gooood
Very Happy
Put on thirdeye's pastrami rub and wrapped it and put it in fridge overnight
Put on Egg the next day with lump and pecan. Don't get the Canadian Maple lump. Burns really hot. Had a hard time controlling temp. Wanted to cook at 225 and cooked at over 300. When it reached 165 I placed it in an aluminum pan raised on aluminum balls. Chopped up 2 garlic cloves and added a bottle of Sam Adams Boston Lager. Cooked till 300 and took it off
Sliced a piece after an hour and wrapped and put in fridge
<a href="http://s296.photobucket.com/user/gehrhorn/media/9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg.html" target="_blank"><img src="http://i296.photobucket.com/albums/mm194/gehrhorn/9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg" border="0" alt=" photo 9CAF93DA-0D95-4331-BDCC-8B2B43AF7874_zps75hfxxdi.jpg"></a>
Two days later used my sclicer
Most of it was divided and frozen in vac seal bags. Kay offered to make me a Reuben if I got the krout. Seemed like a good deal. A Pastrami Reuben with home mad thousand island dressing Swiss cheese krout on good rue bread. YUM
And beverage
It was Gooood
Very Happy
